Simmered beets are pureed and folded with toasted ground fennel, buttery sautéed shallots, golden breadcrumbs, and ginger, then bound with egg yolk into a vivid crimson filling for ravioli.
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Cover beets with water and until tender. Peel and puree in food processor.
Toast fennel seeds in sauté pan. Remove to spice grinder or mortar and pestle and grind.
Heat butter in 8-inch sauté pan, and sauté shallots until translucent. Add breadcrumbs and sauté until golden, stirring constantly. Add shallot-breadcrumb mixture to beet puree and stir in fennel, ginger, salt and pepper. Stir in egg yolk.
Form ravioli: Roll out pasta dough thinly and cut out disks about 2 1/4 inches in diameter. Put a little stuffing in middle of each dish and brush edge with egg white or water. Fold each disc over into half-moon shape and press edges firmly together to seal. Cook ravioli in salted water until they rise to the surface.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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